Pancakes (American style) with caramelised fruit

These are not roll-able thin English/French pancakes, these are fat, fluffy American pancakes to be eaten for breakfast with maple syrup and (if you must) bacon. My boyfriend is half American and makes much better pancakes than me, but they are not that hard. If you can bear to let the batter sit for half an hour or so, it really makes a difference…

150g self-raising flour + pinch baking powder
Roughly ¼ pint milk
2 big spoons of butter, melted
1 egg
2 big spoons yoghurt

Brown sugar

Whisk together flour, baking powder (you need both because the batter’s so thick it doesn’t rise with just self-raising flour), beaten egg, melted butter, most of the milk and the yoghurt. The batter should be thick and goopy, so that when you drop it into a hot pan it holds its shape rather than spreading out too much. If it’s too thick, add the rest of the milk. If its too thin, add a bit more flour. Leave to stand for at least half an hour. Leftover batter always makes better pancakes the next day.

Bowl of pancake batter
Batter. Not the most appealing photo, but tastes good when cooked.

Peel the apples, and slice thinly. Drop into a pan with a little brown sugar and a tiny bit of water. Cook on a gentle heat for about 5mins. If using frozen berries (we were) then chuck them in the pan and turn the heat up slightly. Taste, and if necessary add more sugar. If using fresh berries, put them in right at the end so they don’t go too mushy.

Saucepan full of fruit
Apples and frozen berries getting all caramelised and delicious

Heat a flat frying pan quite hot, with a little bit of unflavoured oil (or butter, but if using butter watch it so it doesn’t burn). Ladle about 2/3w ladleful of batter into the hot pan. If your pan is big enough, you can cook two or three at once. The batter should sizzle a little bit when it hits the pan, but not spit. Cook for 1-3 mins depending how thick your pancake is and how hot your pan, until bubbles start to appear on the top of the pancake. Flip it over (with a spatula, these are too heavy to toss) and cook for 30 seconds to 1min on the other side, until lightly browned. Either keep warm in the oven, or eat as they come out of the pan, with the warm caramelised fruit.

Pancakes. These may or may not have additional maple syrup on them…

You can also eat with maple syrup, bacon, bananas, cold berries, cinnamon sugar, anything. If your batter is thick enough, you can add blueberries or sliced bananas and cook them in the pancakes. If you have friends nice enough to bring you French salted caramel sauce as a present, that’s pretty amazing spread on pancakes… Best served with good, strong coffee.

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